Zutaten für Triple Berry Summer Buttermilk Bundt Cake
- All Purpose Flour
- 2 teaspoons baking powder
- Fine Sea Salt
- Unsalted Butter
- Granulated Sugar
- Lemon
- 4 large eggs
- Vanilla Extract
- 1 cup buttermilk
- 3 cups mixed berries (fresh or frozen)
- 2 cups powdered sugar (for glaze)
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Zubereitung von Triple Berry Summer Buttermilk Bundt Cake
- Preheat oven to 350°F (175°C). Generously grease a 10-cup bundt pan with butter or nonstick spray. Dust with flour if using a non-stick pan.
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
- In a large bowl (or stand mixer), cream together 1 cup (2 sticks) unsalted butter, 1 3/4 cups granulated sugar, and 1 tablespoon lemon zest until light and fluffy (about 3-5 minutes).
- With the mixer on low speed, add 4 large eggs one at a time, scraping down the bowl between each addition.
- Beat in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with two additions of 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- In a separate bowl, toss 3 cups mixed berries (fresh or frozen) with 2 tablespoons all-purpose flour.
- Gently fold the berries into the cake batter using a spatula. The batter will be thick.
- Pour batter into the prepared bundt pan and spread evenly.
- Bake for 55-60 minutes, rotating the pan 180 degrees halfway through. A wooden skewer inserted into the center should come out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- While the cake cools, prepare the glaze: Whisk together 2 cups powdered sugar, 2 tablespoons lemon juice, and 2 tablespoons melted unsalted butter until smooth and thick.
- Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides.
- Serve and enjoy! Store leftover cake, covered, at room temperature for up to 3-4 days.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
199g
Fat
54g
Carbs
23g
